Less than 30 minutes

3-4

Celery root is a just-as-delicious alternative to white potatoes; it has a similar consistency but is less starchy and thus lower in carbs. This lighter take on potato leek soup is comforting and filling, without any heavy post-dinner discomfort.

12 Ingredients

1 tablespoon butter

1 large celery root, skinned and chopped

3 leeks, chopped and rinsed well

1 white onion, chopped

2 garlic cloves, chopped

1/4 teaspoon white pepper

Salt

Black pepper

6 cups low-sodium vegetable broth

Olive oil, for garnish

Dried mint, for garnish

Red pepper flakes, for garnish

Nutrition Facts

Calories530

Protein13 g

Carbs96 g

Fiber16 g

Sugars24 g

Sodium2225 mg

Fat14 g

Saturated8 g

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Directions

In a large pot over medium-high heat, add butter, celery root, leeks, onion, and garlic. Season with salt to taste and cook for a 3 to 5 minutes, or until onion begins to turn transparent.

Add white and black pepper and vegetable broth. Bring mixture to a boil, and then reduce heat to a simmer. Cook for 20 minutes or until leeks are tender throughout. Remove from the stove and set aside to cool.